Creamy Potato Salad

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon celery seeds 
• 0.1 teaspoon garlic powder 
• 0.3 cup green onions chopped
• 0.5 cup canola mayonnaise reduced-fat
• 2 tablespoons mustard prepared
• 2 ounce pimientos diced drained
• 0.3 cup greek yogurt plain 2% reduced-fat
• 2 pounds potatoes red cut into 1/2-inch pieces
• 0.5 teaspoon salt 
• 0.3 cup cup heavy whipping cream sour
• 1 tablespoon sugar 
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• sauce pan
• whisk

Directions

1. Place potatoes in a medium saucepan; cover with cold water to 2 inches above potatoes. Bring to a boil over medium-high heat. Reduce heat to medium, and gently simmer 10 minutes or until potatoes are tender.
2. Drain potatoes; cool for 20 minutes.
3. Combine mayonnaise and remaining ingredients in a large bowl; stir with a whisk.
4. Add potatoes; toss gently to coat.
5. Serve at room temperature or chilled.